We think that steak is always a good idea, and while a great steak is delicious, sometimes you need to spice things up with a different sauce. This recipe from Mark Bittman creates a ginger and butter sauce for a nice kick to any steak that you might make this week.
- 2 or 4 steaks (sirloin, rib-eye or whatever else you have!)
- 1 ½ tablespoons butter
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks, and cook until nicely browned 1 or 2 minutes. Turn, and brown the second side, another minute or two. Remove the skillet from the heat and the steaks to a plate.
- When the skillet has cooled enough so that no smoke is rising, return it to medium heat. Add butter, and when it melts, add ginger. About 30 seconds later, add soy sauce and stir to blend. Return steaks to the skillet, along with any accumulated juices.
- Turn heat to medium, and cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare; cook a little longer if you like, and serve, with pan juices spooned over.